Fruit-Glazed Turkey

Photos by Rob Hagen and Dan RobertsPineapple and orange glaze an apple and raisin stuffed turkey.

Ingredients

1 package (14 ounces) unseasoned stuffing cubes

1 small onion, chopped

1 medium tart apple, peeled and chopped

1 celery rib, chopped

1 cup raisins

1 cup hot water

1 cup butter, melted

1 tablespoon poultry seasoning

1 turkey (10 to 12 pounds)

Glaze and Gravy

2 cans (8 ounces each) unsweetened crushed pineapple, undrained

1 can (11 ounces) mandarin oranges, undrained

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

How to make it

1

In a large bowl, combine the first eight ingredients. Loosely stuff into turkey just before baking. Place remaining stuffing in a greased 1-qt. baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 1 hour.

2

Meanwhile, in a blender, combine the glaze ingredients; cover and process until smooth. Cover and refrigerate 1 cup for gravy. Brush turkey with some of the remaining glaze. Add 1/2 in. of hot water to roasting pan. Bake 2-1/2 to 3 hours longer or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting two to three times with glaze and occasionally with pan drippings (cover loosely with foil if turkey browns too quickly).

For Gravy

In a 2-cup measuring cup, combine pan drippings and enough water or broth to measure 2 cups. In a large saucepan, combine the flour, salt and pepper; gradually whisk in the reserved 1/4 cup fat and dripping mixture until blended.Cook and stir over medium-high heat until thickened and bubbly. Stir in the reserved glaze. Bring to a boil; cook and stir for 2 minutes or until thickened.